Combine pineapple, lime juice and cloves in a bowl. Pound chicken breasts to 1/4 inch thickness. Place in pineapple mixture. Let marinate for 45 minutes. Drain, reserving marinade.
Mix flour and salt in bowl. Dredge chicken breasts in flour mixture. Heat oil in skillet. Brown chicken breasts in oil on both sides. Place in baking dish.
Add marinade to skillet. Heat until hot and bubbly. Pour over chicken breasts. Sprinkle almonds and coconut over top. Bake, covered, for 20-25 minutes at 400 degrees F. 4 servings.
By Robin from Washington, IA
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